- 125 g salted butter
- 55 g caster sugar
- 180 g cake flour, plus 2 T for rolling
- Pistachios, roughly chopped, to garnish
- Fresh rosemary, roughly chopped, to garnish
- Lime zest, to garnish
- Edible flowers, to garnish
- For the lime icing:
- 50 g icing sugar
- 1 T water
- 1 T lime juice
- 1 lime, zested
Preheat the oven to 180°C. Line a baking sheet with greaseproof paper. Cream the butter and sugar together until light. Mix in the flour and knead to form a smooth dough. Wrap in clingwrap and chill for 30 minutes.
Roll out the dough to a thickness of a 5 mm on a lightly floured surface and cut into shapes. Place the biscuits onto the baking tray and chill for 30 minutes.
Bake for 15-20 minutes, or until golden. Remove from the oven and allow to cool.
To make the lime icing, sift the icing sugar into a bowl and mix in the water, lime juice and lime zest until smooth. Add more liquid if necessary. Spoon the icing over the biscuits and garnish with the pistachios, rosemary, lime zest and edible flowers.